2 whole skinned and boned chicken breasts, halved lengthwise
Salt and pepper (dash)
1/4 c. flour
4 tbsp. butter
1 c. fresh sliced mushrooms
1 clove garlic
1/4 c. dry white wine or chicken broth
2 tbsp. lemon juice
2 tbsp. chopped parsley
Artichoke hearts (optional)

Place chicken between 2 pieces of plastic wrap. Pound chicken to 1/2 inch thickness. Sprinkle chicken with salt, pepper; coat with flour. In large skillet, brown chicken in 3 tablespoons of butter over medium heat about 5 minutes or until lightly golden. Remove from skillet and keep warm.

Add remaining butter to skillet and cook mushrooms and garlic until tender. Add artichoke hearts. Return chicken to pan. Add wine and lemon juice. Simmer 7 to 10 minutes stirring occasionally until sauce thickens. Top with parsley. Serves 4.